Author
Topic: Pizza Screen or not (Read 1071 times)

I have been baking my pies in oven at 550 or on Big Steel Keg at 600+. Both on a preheated 3/4" stone for about 50 minutes. I do this on parchment paper with Pie on stone. I get a good crust with charred color. If I purchased a screen and placed dough on screen onto stone will I get the same effects. Another words will there be a difference with screen vs paper on a stone. Which is best in the perfect world.What is purpose of screenThank YouLester